Seasonal Fruit Tart Recipe

Make the crust

In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, unsalted butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add egg yolk and water

Stir in the egg yolk, then gradually add ice water, mixing until the dough holds together. Be careful not to overwork the dough.

Chill the dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out and shape

After chilling, roll out the dough on a floured surface to about 1/8 inch thick. Transfer to a 9-inch tart pan, pressing it into the edges.

Pre-bake the crust

Preheat the oven to 350°F (175°C). Prick the bottom of the tart shell with a fork and bake for 15-20 minutes, or until lightly golden. Let it cool completely.

Prepare the filling

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Whip the cream

In a separate bowl, whip the heavy cream until stiff peaks form.

Combine mixtures

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.

Fill the tart

Spread the cream filling evenly into the cooled tart crust.

Add the fruit

Arrange the seasonal fruits artfully on top of the cream filling.

Chill the tart

Refrigerate the tart for at least 1 hour before serving to set the filling.

Serve

Slice the tart and serve each piece with a scoop of vanilla ice cream and garnish with mint leaves.